This easy 5 ingredient jam thumbprint cookies are perfect for when you need a quick recipe that looks amazing but is too busy to go spend a ton of time making it look fancy.
This easy thumbprint cookie recipe is made with just 5 ingredients, icing sugar, butter and flour, almond extract and jam.
When I said it was easy, I wasn’t kidding LOL
Total moment of honesty though, If you don’t have a stand mixer, it’s going to take a bit of effort!
You’ll just have to stand there holding the mixer for probably 10 minutes.
But if you do have a stand mixer, then this recipe will be super easy!
How to Soften Butter Quickly
Make sure your butter is soft! Like really soft. But not melting. If your butter is still in your fridge, then either cut it up and put it in your microwave on defrost so that it softens.
You can also cut it into vertical pieces, and then fill a glass (or as many glasses as you need, with boiling water, let the glass warm for 3-5 minutes, and then dump the water and have the butter in the glass, upside down on the counter,
Use this picture, if you have no idea what I’m talking about.
Alternatively, another option is to grate the butter, and then let it sit on the counter for 5-10 minutes.
***I have no idea if that actually works, I’ve heard of it but I’ve never tried it before!***
Step by step instructions for these raspberry thumbprint cookies!
1.Once your butter is soft, dump it in your mixer with the sugar. (if you don’t have icing sugar, regular sugar will work too, your cookies just won’t be as soft)
Put your mixer on a medium high speed, and let it mix for a long time. Haha but seriously, at minimum 5 minutes. Stopping and scraping the sides if you need too! You want the butter to be super soft.
2.Add in your almond extract. You can use vanilla too, or honestly just leave it out entirely.
3.Once your butter and sugar are completely whipped together, add in your flour, ¼ cup at a time. Keep adding the flour in intervals until all the flour is incorporated.
4.Scoop out 1 tbsp at a time and roll it into a ball. Place it on the Silpat mat, and keep going until all your dough is gone.
5.Once all the dough is rolled into a ball, take a ¼-½ tsp measuring spoon (the ones that have a round bottom like the picture) and dip it into icing sugar, and then dipping it in the middle of each dough ball.
You can also use your thumb, but the measuring spoon makes a more even indent!
6.Place cookies in the fridge for 30 minutes. Or in the freezer for 15 minutes.
You don’t HAVE to do this, but it really helps the cookies keep their shape!
While your cookies are cooling, turn on your oven, line your cookie sheet with a Silpat mat. While you don’t have to have a Silpat mat, using a mat will help keep your cookies from cracking or spreading out too far!
I bought my first ones more than a year ago, and I love them! Everything bakes much more evenly, plus I can just throw them in the dishwasher so it really doesn’t take extra effort. Besides, nothing ever sticks to it!
7. Once your cookies have cooled, fill the indentation with raspberry or strawberry jam.
I like to scoop a little jam into a small bowl and whisk it quick so that you lose all the clumps, and makes it easier to fill the cookies.
Use 2 very small spoons and fill the indentations on the cookies.
8.Bake the cookies for 9-12 minutes.
You really don’t want to overbake these cookies! As soon as they are over baked, they lose their softness.
So if you think they need another minute or 2, they are probably done! You don’t want the cookie beginning to brown at all.
Let the cookies cool completely and then either dust with icing sugar or a white drizzle icing if you want! (or you can just leave them plain)
How long can you store thumbprint cookies?
You can store these shortbread cookies for 3 days on the counter, 6 days in the fridge, or 3 months in the freezer.
Can you freeze thumbprint cookies?
Yes, you can freeze these cookies! Just place them in an airtight container and use them up within 3 months.
How do you prevent cookies from cracking?
I found what works the best to keep these raspberry thumbprint cookies from cracking is to use a Silpat mat. If you use a greased cookie sheet or parchment paper it causes the cookies to spread out too far.
How do you store jam cookies?
You can store them on the counter in a cookie jar for 3 days, in an airtight container for 6 days, or in the freezer in an airtight container for up to 3 months.
Now get baking! I’d love you to see you making them! Tag me on IG @mamas.onepotmeals so I can see!
Looking for more holiday recipes? Check out these!
Here are some other one bowl recipes!